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Buckwheat Pancakes

This makes a thick fluffy pancake that works well as a sliced bread substitute.



1/2 cup buckwheat, freshly finely ground OR buckwheat flour

1 – 2 tblsp potato starch

pinch sea salt

1/2 tsp bi-carb / baking soda

1/4 tsp cream of tarter

1/2 tsp vinegar (apple cider vinegar is best) or lemon juice

1 tsp or splash of olive oil





Whisk or sieve flour, starch, salt, cream of tarter and bi-carb together.

Add enough water to make a fairly thick mixture – it should be like a thick pourable cream consistency


Add vinegar and oil, combine well


In preheated non-stick frypan, pour in enough mixture to make a round “bread slice”. Cook until bubbles appear and then flip and cook other side. Cook slightly longer for “toast” so the outside is crisp.


This thicker mixture makes pancakes that taste very similar to slices of toast or bread.


Works well for sandwiches or a base for breakfast eggs or butter and jam/honey.